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Riz au Lait(Rice Pudding)

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Riz au Lait(Rice Pudding) Empty Riz au Lait(Rice Pudding)

Post  Errata on Thu Mar 31, 2011 10:08 pm

Riz au lait (Rice pudding)
For the pudding
150g/5oz short grain or pudding rice
1.7 litres/3 pints full fat milk
100g/3½oz caster sugar
2 tbsp vanilla syrup (see Top recipe tip below)
To serve
50g/2oz icing or caster sugar
Preparation method
1. Preheat the oven to 150C/300F/Gas 2.
2. Rinse the rice in cold water to remove the dusty starch from the
surface – this will prevent the pudding becoming too thick.
3. Place the drained rice in a large saucepan with the milk, sugar and
vanilla syrup.
4. Bring to the boil then turn the heat down and simmer very gently,
stirring every five minutes, for 25 minutes.
5. Simmer for five more minutes, stirring slowly all the time to prevent
the rice from sticking to the bottom of the pan.
6. Remove from the heat and pour into a shallow 2000ml/3½ pint
ovenproof dish.
7. Bake in the oven for 30 minutes and then leave to rest for at least
one hour - this will allow the creamy texture to develop.
8. Sprinkle the surface of the pudding with sifted icing sugar and serve
9. To serve cold, preheat the grill to its highest setting. Sprinkle the cold
pudding evenly with caster sugar, using a fine sieve, and place under
the grill for 2-3 minutes. Cool for 10 minutes then serve

Posts : 352
Join date : 2011-02-11

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